Adjika

1st Recipe

Marinated Chicken Breasts

Difficulty: easy

Preparation Time: 50 minutes - 2.5 hours (depending on marinating time)

Ingredients:

• 4 chicken breasts
• 3 tablespoons of adzhika seasoning
• 2 tablespoons of olive oil
• 1 tablespoon of lemon juice
• salt to taste (if needed)
• freshly ground black pepper to taste

Instructions:

1. Rinse and dry the chicken breasts.
2. In a bowl, mix the adzhika seasoning with olive oil, lemon juice, salt, and pepper to create a marinade.
3. Coat the chicken breasts in the marinade and let them marinate in the refrigerator for at least 30 minutes, ideally longer for a more intense flavor.
4. Preheat your grill or pan to medium heat.
5. Grill the chicken breasts on each side for 6–7 minutes or until fully cooked.
6. Let the cooked chicken breasts rest for a while, then slice and serve with rice or a vegetable side dish.
   
   
   

2nd Recipe

Slow-Roasted Lamb Shoulder

Difficulty: medium

Cooking Time: 3 - 4 hours (plus marinating time)

Ingredients:

• 1 lamb shoulder (about 1.5–2 kg)
• 4 tablespoons of adzhika seasoning
• 2 tablespoons of olive oil
• 4 cloves of garlic, sliced
• 1 large onion, sliced into rings
• 2 carrots, chopped into pieces
• 1 tablespoon of tomato paste
• 250 ml of red wine
• 500 ml of lamb or vegetable broth
• fresh parsley for garnish
• salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 150°C.
2. Rinse, dry, and season the lamb shoulder with adzhika seasoning.
3. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.
4. In a large roasting pan over medium heat, heat the olive oil and sear the lamb shoulder on both sides until golden brown.
5. Remove the shoulder and set it aside. In the same pan, sauté the onion, garlic, and carrots until golden.
6. Add the tomato paste and stir for about a minute.
7. Return the shoulder to the roasting pan, pour in the wine, and let the alcohol evaporate.
8. Add the broth, cover the shoulder with foil or a lid, and place it in the oven.
9. Roast slowly for 3-4 hours, until the meat is beautifully tender and falls apart.
10. Remove the lamb shoulder from the oven, let it rest for a while, then slice the meat.
11. Strain the cooking juices and serve them as a sauce with the meat.
12. Serve the lamb shoulder with vegetables and garnish with fresh parsley.

Both recipes offer a great way to enjoy the rich and intense flavor of adzhika seasoning, whether you're looking for something quick and simple or want to savor a slowly cooked, luxurious meal.